Stuffed Peppers Recipe

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Stuffed Peppers

Cindy McLaughlin

By
@GrammiMac

Contributed by Karen Weber.

Giving credit where credit is due: Recipe created by Karen's daughter.


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Serves:

8-10

Prep:

35 Min

Cook:

50 Min

Method:

Bake

Ingredients

4-5
bell peppers, any color
olive oil for drizzling over bell peppers
1 pkg
zatarians spanish rice
1 small
onion, chopped
1 clove
garlic, chopped (optional)
1 c
zucchini, chopped
15 oz
tomatoes, canned and chopped, with liquid
marinara sauce or spaghetti sauce
cheese, shredded (cheddar, pepper jack or mexican)

Directions Step-By-Step

1
Clean and wash peppers. Cut in half and clean out seeds.
2
Preheat oven to 400 F. Place peppers on baking sheet and drizzle with olive oil. Bake 20 minutes or until peppers have softened.
3
While peppers are roasting, prepare Zatarains Spanish Rice according to package directions. Add zucchini, onion, and garlic (optional).
4
When rice is done, fill the peppers with rice mixture and cover with shredded cheese of your choice. Reduce oven to 350 F.
5
Cover with your favorite marinara or spaghetti sauce.
6
Bake in a casserole dish (9"x13") for 30 minutes.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #lent